{"id":12026,"date":"2014-08-23T08:12:25","date_gmt":"2014-08-23T15:12:25","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=12026"},"modified":"2014-08-23T08:12:25","modified_gmt":"2014-08-23T15:12:25","slug":"matts-zion-cookies-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=12026","title":{"rendered":"Matt&#8217;s Zion Cookies Review"},"content":{"rendered":"<p><a href=\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/08\/matts-zion-fruit-bars-91679.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-12030\" src=\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/08\/matts-zion-fruit-bars-91679.jpg\" alt=\"Matt's Fig Bars\" width=\"200\" height=\"200\" \/><\/a>Until the late 19th century, physicians thought most physical maladies were related to digestion, and recommended daily doses of biscuits and fruit. \u00a0A Philadelphia baker, \u00a0Charles Roser, invented a machine and process that would insert fig filling into a pastry dough. \u00a0 Kennedy Biscuit Company, out of Cambridgeport, Massachusetts, purchased the recipe and began mass production in 1891. \u00a0The name &#8220;Newton&#8221; was taken from the nearby town of Newton, MA.<\/p>\n<p>Kennedy Biscuit developed a relationship with New York Biscuit Company, and they merged to become Nabisco, and shortly thereafter trademarked the name &#8220;Fig Newtons.&#8221; \u00a0 Now stuffed with different fruit fillings, Nabisco recently dropped the word &#8220;Fig&#8221; from the name; the cookies are now known just as &#8220;Newtons&#8221; and are sold in 12 oz packages as well as individual snack packs.<\/p>\n<p>Whew. \u00a0That&#8217;s a lot of words just to tell you I like Fig Newtowns and tried a different brand this week. \u00a0Nabisco&#8217;s run between $3.50 and $5.00 for the 12 oz packages. \u00a0Imagine my delight to find a local Chicago brand, &#8220;<a href=\"http:\/\/www.mattscookies.info\" target=\"_blank\" rel=\"noopener\">Matt&#8217;s Zion<\/a>,&#8221; selling for about three and a half bucks for a one and three quarter pound package!<\/p>\n<p>Matt&#8217;s cranks out 20,000 pounds of different kinds of cookies every day, at their factory in Wheeling, IL. \u00a0They&#8217;ve been doing it since 1980.<\/p>\n<p>I picked up the raspberry ones, and the ingredients are thus:\u00a0<em>Figs, corn syrup, unbleached wheat flour, sugar, flaked corn, baking oil (palm, soybean, canola), corn sugar, salt, baking soda, citric acid, vanilla, natural flavor &amp; color<\/em>. \u00a0That&#8217;s about as pure a recipe as one can find for shelf-stable baked goods. \u00a0They use all natural ingredients, and their cookies are Kosher Pareve.<\/p>\n<p>These are damned good, and a great value. \u00a0Nice consistency on the fig paste, and great natural raspberry flavor. \u00a0Find some if you can.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Matt&#8217;s Zion Cookies Review<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Until the late 19th century, physicians thought most physical maladies were related to digestion, and recommended daily doses of biscuits and fruit. \u00a0A Philadelphia baker, \u00a0Charles Roser, invented a machine and process that would insert fig filling into a pastry dough. \u00a0 Kennedy Biscuit Company, out of Cambridgeport, Massachusetts, purchased the recipe and began mass&hellip; <a class=\"more-link\" href=\"http:\/\/www.peterstromquist.com\/?p=12026\">Continue reading <span class=\"screen-reader-text\">Matt&#8217;s Zion Cookies Review<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,35],"tags":[36,1168,1511],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/12026"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12026"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/12026\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12026"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}